4 slices turkey bacon (4)
1 Tbsp canola oil (15 mL)
1 small shallot, minced (or 2 Tbsp/30 mL minced red onion) (1)
1/4 cup white wine or apple cider vinegar, divided (60 mL)
1 tsp honey (5 mL)
1/4 tsp pepper (1 mL)
4 eggs (4)
1-5oz/142 g tub mixed salad greens (1)
Fresh dill sprigs (optional)
Herbed Garlic Croutons:
2 slices whole grain bread, diced (2)
canola oil cooking spray
1/2 tsp dillweed (2 mL) or 2 tsp chopped fresh dill (10 mL)
1 large clove garlic, grated (1)
- Preheat oven to 400°F (200°C). Line baking sheet with parchment paper.
- Herbed Garlic Croutons: In a bowl, spray bread with cooking spray and toss with dill and garlic to coat evenly. Spread onto half of the prepared baking sheet. Lay bacon on remaining half. Bake for about 8 minutes or until golden and crisp. Let cool completely.
- Meanwhile, in a small skillet heat oil over medium-low heat and cook shallot for 5 minutes or until very soft. Remove from heat and whisk in 3 Tbsp (45 mL) of the vinegar, honey and pepper; set aside.
- In a saucepan filled halfway with water, bring to a simmer; add remaining vinegar. Crack egg into small bowl and lower gently into water. Repeat with 1 more egg. Poach for about 4 minutes or until desired doneness. Remove with a slotted spoon to paper towel lined plate. Repeat with remaining 2 eggs.
- Toss salad greens with shallot dressing and divide among 4 plates. Chop bacon and sprinkle over salads with croutons. Top each salad with a poached egg and sprinkle with fresh dill if using.
Bistro Turkey Bacon Salad
This elegant salad will make you feel like you are sitting at a table by a river in France. Use your favourite greens for this salad entrée. This recipe has been reviewed by Heart and Stroke Foundation Registered Dietitians. Recipe courtesy of Professional Home Economist and Cookbook Author, Emily Richards.
- 4 people
- Total Fat
- 12 g
- Saturated Fat
- 75 mg
- 470 mg
- 11 g
- 2 g
- 3 g
- 12 g
- 300 mg